OK everyone. I have now shot a video of the pizza making process I use. I expect to have it edited and up on this thread within the next few days so for all VP pizza lovers, be patient. I'll get it up for everyone as soon as I can

Sauce: 1 can of crushed tomatoes, 1/2 large white onion finely chopped mixed in (no cooking, no spices). Please note that (1) 28oz can of crushed tomatoes with the recommended amount of onion will top (4) 12x17 trays so be sure to adjust your topping amount accordingly.

As a "noob", I especially appreciated your illustrating weighing everything directly in the bowl. I suppose this is standard practice with a lot of you, but I wouldn't have thought to use the zero/tare function of my scale like that. At least not right away.

Great job and great looking pie there SB!I have never tried the repeated rises and punch downs on Silician type style. Can you comment on what difference this makes for you?Thanks for sharing,Hog

I believe that it's done primarily just to accomplish the stretch necessary to fill the pans corner to corner & edge to edge. With every successive rise it becomes easier to stretch. I also normally do a cold ferment overnight. I use polycarbonate containers that I spray with cooking spray, seal them with lids, and stack them in my garage fridge overnight. Because the containers are square, it also gives me a head start on the stretch to rectangular shape when I put them in the pans. I generally try to put the dough into the pans at least 4 hours before baking. Pictures of the containers are in one of my earlier posts in this thread.

If I were running a pizza restaurant serving this pizza, the weighed dough balls would go right into the oiled pans , given the initial stretch as in the video, and then into a proofing cabinet to sit before a final stretch, topping, and bake. I'd probably get about 50 trays ahead to start the day. The real VP restaurant uses several senior ladies (italian grandmothers?) to do the stretching & topping. They only make pizza on wednesdays, fridays, & saturdays from 4:00 until 10:00. That's the only time they're open and they have made a fortune over the years (and they're cash only).

Was wondering, since I have a few of these type of black steel pan, have you ever tried to make 2 pies at once.

Chet

I generally make three trays when I make pizza. I only have one baking at a time though. Even though I have a high end Wolf Dual Fuel range, I'm just not confident that the airflow in the oven would be sufficient to evenly bake two trays at once. If it was a 36" or bigger oven, I would try it. But at 30", it's just too iffy since I can't fit two pans on the same rack at the same time.

Thanks for the great video steelbaker! You got me hungry for Victory Pig Pizza, and I took the family down for a tray. Unique and tasty pizza, with crisp greasy crust, bright tomato flavor and good cheese topping. As always, a hit with the family. About 60 bucks with tip for a family of six with sodas. Could probably save 50 bucks by following your recipe!

Thanks for the great video steelbaker! You got me hungry for Victory Pig Pizza, and I took the family down for a tray. Unique and tasty pizza, with crisp greasy crust, bright tomato flavor and good cheese topping. As always, a hit with the family. About 60 bucks with tip for a family of six with sodas. Could probably save 50 bucks by following your recipe!

You're welcome communist. VP pizza has always been somewhat of an obsession with me. My recipe is very close. I made some tonight for my wife's birthday get together. Made 3 trays, 2 regular, 1 sausage & peppers.

Here are some pics of the sausage & peppers tray that I made. It looked so pretty I had to take pictures of it. I baked it an extra 1-1/2 minutes since there were more toppings (especially with the peppers & the water they contain). I wanted to make sure it was fully baked. Also, on tonight's trays, I started adding some extra cheese around the edges of the pan to get a nice crispy cheese crust on the edges. Similar to the Buddy's Detroit style pizza. You can really notice the cheese crust around the edges in these pictures.

Excellent video steel_baker. Sorry if you already covered this, but what is your preferred type of flour? (I know you say bread flour, but any particular brand that continues to work the way you expect?) Thanks for the thorough video, very well presented and easy enough to follow.

Excellent video steel_baker. Sorry if you already covered this, but what is your preferred type of flour? (I know you say bread flour, but any particular brand that continues to work the way you expect?) Thanks for the thorough video, very well presented and easy enough to follow.

Thanks Jet_Deck. Nothing special on the flour. I use any type of bread flour I can get. I usually buy 25 lb bags from either Costco or Sam's Club & store it in airtight bulk containers.